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overhead photo of ham and cheese crepes being served, 3 on 2 different plates and a further two on serving board

Ham and Cheese Crepes

Robyn
These savoury buckwheat pancakes with ham, cheese and spinach, are delicious for lunch, dinner and brunch!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Batter resting time 1 hour
Course brunch, Lunch
Cuisine French
Servings 4 people
Calories 530 kcal

Ingredients
  

  • 100g (¾c) buckwheat flour ($1.00 / £0.34p)
  • 100g (¾c) plain flour ($0.12 / £0.05p)
  • 1 egg, size large. beaten ($0.35 / £0.18p)
  • 175ml (¾c) cold water, plus 2-3 tablespoon extra, if needed ($0 / £0)
  • 125ml (½c) milk ($0.20 / £0.08p)
  • 1-2 tablespoon olive oil, to fry the crepes ($0.24 / £0.12p)

Crepe Filling

  • 3-4 slices (100-125g) depending on size cooked ham, shredded ($2.10 / £2.00)
  • handful baby spinach, finely shredded ($1.00 / £0.15p)
  • 125g (1c) cheddar cheese, grated ($1.45 / £1.00)

Instructions
 

Make the batter:

  • Mix the buckwheat and plain flours together in a mixing bowl.
  • Add the beaten egg, then the water and milk.
  • Whisk to a smooth batter. It should be the consistency of runny/heavy cream - if it isn't, add 1-2 tablespoons of water.
  • Cover and leave in fridge for an hour, or overnight. If it thickens in the fridge, add a tablespoon more water to thin slightly back to the consistency of cream.

To make the crepes:

  • Heat a non stick frying pan over a medium heat add add a teaspoon of oil.
  • Spoon 2 tablespoon batter into the pan, swirling it slightly. Fry for a couple of minutes, until the top is mostly set, then flip over.
  • As soon as you flip the crepe over, sprinkle with some ham, then a little spinach and then some cheese. Leave 30 seconds or so, then fold two opposite edges over to meet in the middle. Press them slightly with the spatula to make them stay.
  • Cook for another minute, or until the cheese is melted and the bottom of the crepe is golden, then remove to a plate and cover to keep warm whilst you make the rest of the crepes.
  • Repeat the steps, until all the batter and filling has been used.
  • Eat the crepes straight away.

Notes

Estimated costs: Australia $6.46. Per serve = $1.62
UK £3.92. Per serve = £0.98p
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :) 
Buckwheat Flour - buckwheat flour has quite a strong taste, therefor to make these crepes ore toddler friendly I have mixed it with plain wheat flour. It adds a lovely savoury flavour to the crepes and is slightly nutty. Blinis
Ham - any good sliced ham works well. Or you could use leftover cooked ham or gammon, finely shredded
Cheese - I use a basic cheddar cheese, but you could use gruyere cheese or a vintage cheddar.
Other Toppings: sliced fried mushrooms, a fried egg, smoked salmon, brie, goats cheese...buckwheat pancakes are such a great base for a variety of fillings!

Nutrition

Calories: 530kcalCarbohydrates: 52gProtein: 26gFat: 25gSaturated Fat: 11gTrans Fat: 1gCholesterol: 123mgSodium: 628mgPotassium: 423mgFiber: 4gSugar: 3gVitamin A: 564IUVitamin C: 7mgCalcium: 378mgIron: 4mg
Keyword buckwheat flour, ham and cheese crepe, savoury pancake

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